Post navigation

Apple Crisp Game Changer

I have recently discovered I love all things Ruth Reichl. Her blog, her memoirs, her cookbook. Recently, we had some friends over for a cozy, fall meal (white chicken chili–yum!), and I wanted to serve something delicious, but simple for dessert. I pulled my copy of Gourmetoff the shelf, flipped through the dessert section, and found this recipe for Apple Crisp. Homey, unassuming apple crisp.

Having an overabundance of apples, I gave it a try. And folks, this recipe is an apple crisp game changer. It will force you to abandon every other apple crisp ever created in your kitchen. Serve warm out of the oven, topped with whipped cream.

2. To toast the pecans, spread them in a single layer on a cookie sheet. Put them in your preheated oven for 5 minutes. Don’t let them go too long–they go from fine to scorched quickly!

3. To make the topping, combine flour, sugars, cinnamon and salt in a food processor and blend until well combined. Add butter and pulse until mixture forms large clumps. If you don’t have a food processor, you could do this with a handheld pastry cutter. Transfer to bowl and mix in pecans with your fingers.

4. Combine sugar and cinnamon in a large bowl. Peel, quarter and core apples and cut into 1/2-inch thick slices. Add apples and lemon juice to sugar mixture and toss until well combined.